did you know???
February 19th is National Chocolate Mint Day

1 cup all-purpose flour

Directions:
1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.

2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread Mint Cream Center on cake. Cover; refrigerate. Pour Chocolate Glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

Mint Cream Center: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (or 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.

Chocolate Glaze: Melt 6 tablespoons butter or margarine and 1 cup Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

Chocolate Mint Triangles: Cut dessert into about twelve 3-inch squares; cut each square diagonally into halves. About 24 triangles.

Double Chocolate Mint Dessert: Mint Chocolate Chips may be substituted for Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de menthe in Mint Cream Center.

..and more wonderful recipes and ideas...

VISIT OUR NEIGHBORS~ KitchenProject.com
Back to HomeBakedMemories

Copyright 2000-2006 Home Baked Memories
Contact the Webmistress: Granna@HomeBakedMemories.com
Last Updated: February 19, 2006